Shrimp and Bacon Corn Chowder

Shrimp and Bacon Corn Chowder is the ultimate comfort food. Packed with tender shrimp, smoky bacon, sweet corn, and a rich, creamy broth, it’s a hearty dish that warms your soul. Perfect for weeknight dinners, special gatherings, or whenever you crave something cozy and flavorful.

This chowder quickly became a family favorite after a chilly weekend at the beach. My husband, a big fan of seafood, was thrilled with the tender shrimp and smoky bacon combo, while the kids loved the sweetness of the corn. Now, it’s a dish we associate with warmth, togetherness, and the taste of simple luxuries. One spoonful and you’ll understand why it’s a staple in our home.

Why You’ll Love Shrimp and Bacon Corn Chowder

•Rich and Creamy: A luxurious texture with every bite.

•Sweet and Smoky: The perfect balance of corn’s sweetness and bacon’s savory flavor.

•Seafood Heaven: Shrimp adds a delightful touch of coastal charm.

•Easy to Make: A one-pot recipe that’s simple yet indulgent.

Ingredients Notes for Shrimp and Bacon Corn Chowder

•Shrimp: Use medium or large peeled and deveined shrimp for easy preparation.

•Bacon: Adds smoky depth and richness.

•Corn: Fresh, frozen, or canned corn works perfectly.

•Potatoes: Yukon gold or red potatoes add heartiness.

•Heavy Cream: For that irresistibly creamy texture.

•Broth: Chicken or seafood stock enhances the flavor.

•Seasonings: Garlic, onion, thyme, and paprika tie everything together.

Recipe Steps

1.Cook the Bacon:

•In a large pot, cook diced bacon until crispy. Remove and set aside, leaving the rendered fat in the pot.

2.Sauté Vegetables:

•Add diced onion and garlic to the pot, sautéing until fragrant. Stir in diced potatoes and cook for a few minutes.

3.Make the Base:

•Sprinkle flour over the vegetables and stir to create a roux. Gradually whisk in broth and bring to a simmer until the potatoes are tender.

4.Add Corn and Shrimp:

•Stir in corn kernels and seasonings. Add shrimp, cooking until pink and opaque.

5.Finish with Cream:

•Stir in heavy cream and let the chowder simmer gently. Adjust seasoning with salt, pepper, and a touch of paprika.

6.Serve:

•Ladle into bowls, top with crispy bacon, and garnish with fresh parsley or green onions.

Storage Options

•Refrigerator: Store in an airtight container for up to 3 days.

•Reheat: Warm gently on the stovetop, adding a splash of broth or cream if needed.

•Freezer: Avoid freezing, as the cream-based broth may separate.

Variations & Substitutions

•Seafood Additions: Include crab, scallops, or clams for a seafood medley.

•Vegetarian Option: Omit shrimp and bacon, using vegetable stock and smoked paprika for flavor.

•Spice It Up: Add red pepper flakes or cayenne for a kick.

Frequently Asked Questions

Q: Can I use pre-cooked shrimp?

A: Yes, but add them at the very end to avoid overcooking.

Q: What can I serve with this chowder?

A: Crusty bread, garlic knots, or a fresh side salad complement it beautifully.

Q: Can I make this chowder ahead of time?

A: Absolutely! Prepare the chowder up to adding the shrimp, then reheat and finish with the shrimp just before serving.

Creamy Shrimp and Bacon Corn Chowder is a dish that delivers on flavor, comfort, and ease. Try it for dinner tonight and experience the magic of this indulgent soup!

Shrimp and Bacon Corn Chowder

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Course: Main Course, Soup

Kitchen: American, Comfort Food

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

• ▢ 4 slices bacon chopped
• ▢ 1 lb shrimp peeled and deveined
• ▢ 1 small onion diced
• ▢ 3 cloves garlic minced
• ▢ 3 cups frozen or fresh corn kernels
• ▢ 3 medium potatoes peeled and diced
• ▢ 3 cups chicken or seafood broth
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon smoked paprika
• ▢ 1/2 teaspoon dried thyme
• ▢ Salt and black pepper to taste
• ▢ 1/4 cup chopped fresh parsley optional, for garnish

Instructions

• Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
• Cook the Shrimp: Add the shrimp to the pot and cook for 2-3 minutes, until pink and just cooked through. Remove and set aside with the bacon.
• Sauté the Vegetables: Add the diced onion to the pot and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
• Add Corn and Potatoes: Stir in the corn kernels and diced potatoes. Cook for 2-3 minutes, coating them in the onion and garlic mixture.
• Add Broth and Simmer: Pour in the chicken or seafood broth, smoked paprika, thyme, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
• Blend Partially (Optional): For a creamier chowder, use an immersion blender to puree a portion of the soup directly in the pot, or transfer a cup of the soup to a blender and blend until smooth. Return it to the pot.
• Finish with Cream: Stir in the heavy cream, cooked shrimp, and bacon. Heat through, but do not let it boil.
• Serve: Ladle the chowder into bowls and garnish with chopped parsley if desired.